If you’re looking for a cake that’s both rich and comforting, look no further than the French Vanilla Pound Cake. This classic dessert is perfect for any occasion, from cozy family gatherings to special celebrations.
French Vanilla Pound Cake is a variation of the classic pound cake that’s made with a rich, creamy vanilla flavor. The term “French vanilla” typically refers to a specific flavor profile that’s deeper and more aromatic than regular vanilla, often associated with custard-like notes.
This cake incorporates that signature flavor by using French vanilla extract or a combination of vanilla extract and a slightly richer, more complex flavor that you might find in French-style desserts.
Let’s dive into the details of this wonderful recipe, which I guarantee will become a family favorite!
Why You’ll Love This French Vanilla Pound Cake
This recipe ensures a tender crumb, a golden crust, and a vanilla flavor that is both subtle and decadent. It’s perfect on its own, but you can also pair it with fresh fruits, whipped cream, or a drizzle of glaze for added indulgence.
Basic Information Of French Vanilla Pound Cake
Preparation time: 15 minutes
Cooking time: 70 minutes
Total time: 1 hour 25 minutes
Course: Dessert
Calories: 350 kcal
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- 9-inch loaf pan (or bundt pan, if preferred)
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring spoons and cups
- Spatula
- Cooling rack
Ingredients
For The Pound Cake:
- 2 ½ cups (5 sticks) salted butter, softened
- 3 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 1 ⅓ tablespoons vanilla extract (preferably French vanilla)
- 5 cups all-purpose flour
- 1 ⅓ teaspoons baking powder
- 1 ⅓ cups French vanilla coffee creamer
- ¾ teaspoon salt
- ⅔ cup milk (whole or 2%)
For The Glaze:
- ⅓ cup salted butter (melted)
- 1 ⅓ cups confectioner’s sugar, sifted
- 3-4 tablespoons milk
- ¾ teaspoon vanilla extract
- 1 ½ tablespoons French vanilla creamer
How to Make French Vanilla Pound Cake
1. For the Pound Cake:
1. Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or 9-inch loaf pan.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 4-5 minutes.
3. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Stir in the vanilla extract and mix until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. In another bowl or measuring cup, combine the French vanilla coffee creamer and milk.
6. Alternate adding the dry ingredients and the wet ingredients (milk and creamer mixture) to the butter mixture, beginning and ending with the dry ingredients. Mix each addition until just combined. Be careful not to overmix.
7. Pour the batter into the prepared bundt or tube pan and smooth the top with a spatula.
8. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so check it at the 1-hour mark.
9. Let the pound cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
2. For the Glaze:
1. In a small bowl, melt the butter in the microwave or on the stovetop. Whisk in the sifted confectioner’s sugar, vanilla extract, and French vanilla creamer.
2. Add milk one tablespoon at a time, adjusting the consistency to your liking. The glaze should be smooth but not too runny.
3. Once the cake has cooled, drizzle the glaze evenly over the top of the cake. Allow the glaze to set for about 10-15 minutes before slicing and serving.
Variations Of French Vanilla Pound Cake
1. Almond French Vanilla Pound Cake:
Add ½ teaspoon almond extract along with the vanilla extract for a delicate nutty flavor. Almond pairs beautifully with vanilla and adds a touch of elegance to your pound cake.
2. Chocolate Chip French Vanilla Pound Cake:
Fold in ½ to 1 cup of mini chocolate chips into the batter before baking. The chocolate chips will melt into pockets of gooey goodness, giving your cake a fun, sweet twist.
3. Citrus Zest French Vanilla Pound Cake:
Add the zest of one orange or lemon to the batter for a fresh, citrusy zing. This will brighten up the vanilla flavor and add a refreshing note to the cake.
4. Caramel Swirl Pound Cake:
Drizzle some caramel sauce into the batter just before baking and use a toothpick to swirl it through. This creates a rich, sweet flavor that pairs beautifully with the vanilla base.
5. Berry French Vanilla Pound Cake:
Add a handful of fresh or frozen berries like raspberries, blueberries, or strawberries to the batter. These fruits not only add vibrant color but also a burst of tartness that contrasts perfectly with the sweetness of the cake.
Substitutions
1. Butter Substitute: If you’re out of butter or prefer a dairy-free option, you can use margarine or coconut oil instead. Both will provide a similar richness, though coconut oil may add a slight coconut flavor.
2. Sour Cream Alternative: For a lighter version or dairy-free option, you can swap out the sour cream with Greek yogurt or unsweetened applesauce. Both options will keep the cake moist without compromising flavor.
3. Milk Alternative: If you’re lactose intolerant or prefer a non-dairy option, replace the whole milk with almond milk, soy milk, or oat milk. These alternatives work well and won’t alter the cake’s texture too much.
4. Sugar Substitute: If you need to reduce sugar, you can use Stevia or Erythritol in place of granulated sugar. Make sure to adjust the quantity according to the specific sweetener’s conversion chart, as some are much sweeter than sugar.
5. Vanilla Extract Swap: For a unique twist, swap the vanilla extract with almond extract or hazelnut extract. These will bring a distinct nutty flavor to the cake that complements the rich texture.
Conclusion
This French Vanilla Pound Cake recipe is a true classic. The buttery richness, combined with the warm and comforting flavors of vanilla, makes it a dessert that’s loved by everyone.
It’s perfect for special occasions, but also great for everyday indulgence. I’ve made this cake countless times, and it always impresses.
Give it a try and share it with your friends and family—you’ll quickly see why this French Vanilla Pound Cake is a staple in my kitchen!
More Cake Recipes You’ll Love
How To Make – Chocolate Angel Food Cake
Vanilla Cake With Filling Recipe – Best Filling Ideas
Vanilla Cake With Raspberry Filling Recipe – Fluffy And Delicious
Gluten-Free Dark Chocolate Cake Recipe – Chocolate Experience
Gluten-Free Chocolate Zucchini Cake Recipe – Delicious Dessert
French Vanilla Pound Cake
Equipment
- 9-inch loaf pan (or bundt pan, if preferred)
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring spoons and cups
- Spatula
- Cooling rack
Ingredients
For The Pound Cake:
- 2 ½ cups 5 sticks salted butter, softened
- 3 ½ cups granulated sugar
- 6 large eggs at room temperature
- 1 ⅓ tablespoons vanilla extract preferably French vanilla
- 5 cups all-purpose flour
- 1 ⅓ teaspoons baking powder
- 1 ⅓ cups French vanilla coffee creamer
- ¾ teaspoon salt
- ⅔ cup milk whole or 2%
For The Glaze:
- ⅓ cup salted butter melted
- 1 ⅓ cups confectioner’s sugar sifted
- 3-4 tablespoons milk
- ¾ teaspoon vanilla extract
- 1 ½ tablespoons French vanilla creamer
Instructions
For the Pound Cake:
- Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or 9-inch loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Stir in the vanilla extract and mix until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl or measuring cup, combine the French vanilla coffee creamer and milk.
- Alternate adding the dry ingredients and the wet ingredients (milk and creamer mixture) to the butter mixture, beginning and ending with the dry ingredients. Mix each addition until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt or tube pan and smooth the top with a spatula.
- Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so check it at the 1-hour mark.
- Let the pound cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the Glaze:
- In a small bowl, melt the butter in the microwave or on the stovetop. Whisk in the sifted confectioner’s sugar, vanilla extract, and French vanilla creamer.
- Add milk one tablespoon at a time, adjusting the consistency to your liking. The glaze should be smooth but not too runny.
- Once the cake has cooled, drizzle the glaze evenly over the top of the cake. Allow the glaze to set for about 10-15 minutes before slicing and serving.